To freeze or not to freeze? That is the question.
When it comes to frozen food, it's important to follow certain do's and don't's to keep it safe and delicious. Click through for a how-to guide for for all things cold.
1. Keep the temperatures aligned.
When dealing with food, it's important to keep the temperatures as constant as possible - i.e., not heating, freezing, reheating, etc. Be sure to cool any hot meals before you freeze them, and only refreeze food if absolutely necessary to avoid bacterial growth.
2. Wrap it up.
Keep food wrapped or in tight-sealed containers to avoid any exposure to the cold temperatures that can give the food freezer burn.
3. Single-layer storage.
When storing food in containers or Tupperware, be sure to keep it in single layers only, to avoid food freezing together. Use wax or parchment paper to separate layers.
4. Put a label on it.
You may think you'll remember what you threw in the freezer, but come a few weeks from now, and that frost-covered mush will be a mystery. Try labeling your containers with name and freeze date to avoid any confusion.
5. Keep an eye on it.
Once in the freezer, your food isn't safe forever. Even in cold temperatures, certain foods have a shelf-life. Typically, uncooked meats can stay for well over 6 months, whereas cooked dishes such as casseroles, stews and soups should only stay for 2-3 months. Fruits and vegetables should be checked after around the 8th month mark.